How to make Malabari Parantha-SK Khazana -
A popular bread from Kerala – serve it with Malabar curry for best results
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Salt (नमक)
Cuisine : Kerala
Course : Breads
For more recipes related to Malabari Parantha-SK Khazana checkout Bhature, Khasta Roti, Aloo Anardana Kulcha, Garlic Naan . You can also find more Breads recipes like Chicken Stuffed Paranthas Tricolour topping Masaledar Besan Ki Roti Lehsuni Methi Parantha
Malabari Parantha-SK Khazana Recipe Card
The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves.
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling.
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.
Prep Time : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Malabari Parantha-SK Khazana Recipe
Refined flour (maida) 1 1/2 cups
Salt to taste
Oil 2 tablespo as required
Ghee for brushi
Method
Step 1
Mix together wheat flour, refined flour, salt and 1 tablespoon oil in a bowl. Add water, little by little, and knead to a soft dough. Add 1 tablespoon more oil and knead again. Cover with a damp muslin cloth and set aside to rest for 10-15 minutes.
Step 2
Dust worktop with some flour.
Step 3
Divide the dough into equal portions and roll out into thin discs on the dusted worktop.
Step 4
Brush some ghee, dust some flour, make pleats and roll into roundels. Dust some flour and roll out into paranthas.
Step 5
Heat a non-stick tawa. Place the paranthas, one by one, and roast till evenly done from both the sides, basting with ghee.
Step 6
Serve hot with Malabari curry.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
